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+ servings
Smokey paprika and macadamia chilli chicken tacos
If you are making these for kids (and they will love them), you can reduce the chilli flakes or use a mild chilli powder. These are great served with all the bits and pieces on a big platter in the middle of the table for everyone to make their own.
Servings 4
Course Light Meal
Perfect for Midweek Meal
Skill level Confident


For the rub

  • 1 tbsp smoked paprika
  • 1-2 tsp chilli flakes
  • 1/2 cup macadamias
  • 2 tbsp macadamia oil
  • 2 tbsp vegetable oil
  • 1/2 cup brown sugar
  • 2-4 cloves garlic crushed
  • 1 tsp salt or to taste
  • 600 g chicken thigh pieces with the skin on

Warm salsa

  • 1 tbsp oil
  • 1 small brown onion finely sliced
  • 1 small red capsicum finely sliced
  • 1 tsp ground cumin
  • 1 punnet baby tomatoes halved
  • salt and pepper to taste

To serve

  • 8 medium tortillas heated
  • 1 cup crème fraiche, sour cream or try our dairy free macadamia sour cream recipe*
  • 2 avocados smashed into guacamole with lime juice and salt to taste
  • 2 cobs corn steamed, lightly chargrilled on BBQ, kernels removed
  • 1 bunch coriander sprigs
  • 2 cups iceberg lettuce chopped
  • 4 half lime wedges


  • For the rub, place all ingredients in the bowl of a food processor and process to make a paste. Place the chicken in a bowl and spread the paste under the skin of each thigh. Marinate for at least an hour, or up to 3 hours.
  • Preheat the BBQ or oven grill. BBQ the chicken, turning for 10-15 minutes, or grill under a hot heat, turning for 10-15 minutes. Remove from heat and place in a bowl to cool slightly before cutting into bite size pieces.
  • For the warm salsa, place the oil in a frying pan over high heat. Add the onions and capsicum and cook, stirring occasionally for 2-3 minutes, reduce heat and cook a further 5 minutes until the mixture is soft and starting to caramelize. Add the cumin and tomatoes and continue to cook over a low heat for another 10 minutes, stirring, until the tomatoes are soft. Season to taste with salt and black pepper.
  • To serve, place the warm tortilla on a plate, spoon over the crème fraiche and guacamole and top with chicken, salsa and a good smattering of the remaining ingredients.


*See recipe for macadamia sour cream here.


Calories: 1199kcalCarbohydrates: 80gProtein: 35gFat: 86gSaturated Fat: 25gPolyunsaturated Fat: 11gMonounsaturated Fat: 44gTrans Fat: 1gCholesterol: 177mgSodium: 1188mgPotassium: 1315mgFiber: 13gSugar: 36gVitamin A: 2899IUVitamin C: 58mgCalcium: 224mgIron: 6mg